• Horticultural Science & Technology
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• v.35 no.4
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• pp.410-417
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• 2017

We compared the quality of 'Fuji' apples (Malus ${\times}$ domestica) from trees whose leaves were not removed (no artificial defoliation; NAD) with apples from trees that underwent early defoliation (ED, treated in mid September and early October) and conventional defoliation (CD, treated in early and mid October). The experiment was conducted in three consecutive years using 15-year-old 'Fuji' apple grafted on Malus prunifolia. Fruits were harvested on November 7, 16 or 12 in 2011, 2012 and 2013, respectively. Compared to NAD treatment, ED and CD treatment reduced the fresh weight by 4.7% and 0.6%, respectively. The soluble solids content of NAD apples ($14.4^{\circ}Brix$) was slightly higher than that of CD ($14.1^{\circ}Brix$) and ED ($14.0^{\circ}Brix$) apples. Soluble sugar content, flesh firmness, water-core index, and titratable acidity were not affected by defoliation treatment regardless of treatment timing. The skin blush index of NAD apples (2.3) was inferior to that of CD (3.3) and ED (3.4)- treated apples. Furthermore, artificial defoliation treatments increased skin redness ($a^*$) and yellowness ($b^*$) and significantly improved the degree of skin blush compared to NAD fruits.

• Journal of the Korean Applied Science and Technology
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• v.19 no.1
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• pp.25-32
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• 2002

Two PU flame-retardant coatings, 2,3-DBPO/N-l00 (DBPON) and 2,3-DBPO/IL (DBPOI), were prepared by curing 2,3-dibromo modified polyester (2,3-DBPO) with isocyanate curing agent Desmodur N-l00 (or Desmodur IL) at room temperature. The physical properties and flame-retardancy of the two coatings were tested and compared. As a result, the pot-life, yellowness index, lightness index difference, $60^{\circ}$ specular gloss, cross-hatch adhesion, viscosity, and accelerated weathering resistance of DBPON were better than those of DBPOI; the fineness of grind of the two coatings were the same; and the drying time, hardness, and abrasion resistance of DBPOI were better than those of DBPON. The flame retardancy of the flame-retardant coatings increased with the content of the flame retarding component, 2,3-dibromopropanoic acid (2,3-DBP); and the LOI values of the two coatings were in a range of $27{\sim}29%$ when the content of 2,3-DBP was 30wt%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.249-259
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• 2009

Puroindoline alleles, grain characteristics, milling performances and physical properties of flour of 22 Korean wheat cultivars were evaluated to determine the influence of puroindolines genotypes on grain and flour characteristics and to provide useful information for improving milling and end-use quality in Korean wheat breeding programs. Nine Korean wheat cultivars carried with Pina-D1a/Pinb-D1a, 11 cultivars had Pina-D1a/Pinb-D1b and 2 cultivars were Pina-D1b/Pinb-D1a. Korean wheats carrying with Pina-D1a/Pinb-D1a genotypes showed lower test weight and thousand kernel weight, area and roundness of grain and hardness index in grain characteristics, lower flour yield and higher proportion of break flour in milling performances and lower average particle size of flour, ash and damaged starch content, water retention capacity, yellowness-blueness and higher lightness of flour than wheats with Pina-D1a/Pinb-D1b or Pina-D1b/Pina-D1a genotypes. Pina-D1a/Pinb-D1b genotypes showed lower 1000-kernel weight, grain area, higher average of particle size of flour, higher ash and damaged starch content than Pina-D1b/Pina-D1a genotypes. There was no difference in hardness index of grain, milling performances, flour color between Pina-D1a/Pinb-D1b and Pina-D1b/Pina-D1a genotypes. These results could present the information to improve milling quality and physical properties of flour in Korean wheat breeding programs.

• Polymer(Korea)
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• v.24 no.1
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• pp.72-81
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• 2000

Benzoic acid polyester/lactone polyol were synthesized by polycaprolactone 0201 as diol, trimethylolpropane as triol, adipic acid as dibasic acid, and benzoic acid as monobasic acid. Polyisocyanate prepolymer Desmodur N-100 of HDI-biuret type was used in this study. Two-component polyurethane coatings were prepared by blending benzoic acid polyester/polycaprolactone, polyisocyanate, wetting/dispersing agent, white pigment, and flowing agent. Various properties were examined on the film coated with the prepared polyurethane. They showed excellent physical properties such as abrasion resistance, accelerated weathering resistance, and yellowness index. They also showed good physical properties such as flexibility, impact resistance, 60$^{\circ}$ specular gloss, cross hatch adhesion, hydrocarbon resistance, and lightness index difference. Hardness of coating showed a little poor character. The introduction of polycaprolactone 0201 as diol in the polyurethane coatings improved the hydrocarbon resistance, impact resistance, and flexibility of coatings. According to the drying and curing behavior with the contents of benzoic acid, they seem to have reasonable coating properties such as drying time of 2 to 4 hours and pot-life time of 20 to 37 hours.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.430-436
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• 2009

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1270-1277
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• 2003

The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.23-34
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• 2019

Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.203-209
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• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.66-72
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• 2015

This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macaron$\grave{e}$. The perilla powders were added to macaron$\grave{e}$ at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macaron$\grave{e}$ made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.